Buttermilk Caramel Sauce

Well, it’s official. I am, 100%, without a doubt, absolutely NOT allowed to make anything like this again until mid-June, AFTER our wedding. I’m trying to lose weight, not tempt myself into gaining 5 pounds in one sitting.

Because this stuff? This Buttermilk Caramel Sauce? This is tasty stuff. It’s also known as Buttermilk Syrup, but really it’s a caramel sauce in my book. Folks do serve it over pancakes and french toast for breakfast, but I think it’s going to remain a dessert-only ice cream sauce for me.

It’s rich, sweet, buttery, and has the teeniest hint of tanginess… and served warm over a couple scoops of homemade vanilla ice cream? I need some plain celery and four hours on the elliptical machine, stat.

But you – I’m sure you have more self control than I do. So go ahead, make this for your friends, your family, yourself. And enjoy.

I’ll just be here on the elliptical gnawing on a stalk of celery.

(My guy awards this recipe TWO Grunts Up. “It was tasty, and I wanted more!”)

Buttermilk Caramel Sauce

Prep:5 minutes

Cook:10 minutes

Total:15 minutes

Rich. Sweet. Buttery. Buttermilk Caramel Sauce is a caramel sauce recipe like no other. I prefer it as an ice cream topping, but many call this stuff "buttermilk syrup" and have it over waffles and pancakes for breakfast. Caramel for breakfast?! I'm totally in.

Ingredients:

1 1/2 cups white sugar

3/4 cup buttermilk

1/2 cup unsalted butter

2 tablespoons dark corn syrup

1 teaspoon baking soda

Pinch of salt

2 teaspoons vanilla

Directions:

Mix together the sugar, buttermilk, butter, corn syrup, baking soda and salt in a medium to large saucepan (a larger saucepan is important, as the mixture will foam up).

Cook over medium heat, stirring frequently, until the mixture begins to simmer.